Idade
3anos
Cor
País de origem Cingapura
Taste
& Flavour
Mistura
50%
50%
Líquido
Farinha
Outro
Eli
desde 2021
I love sourdough breads in general, I saw many tutorials online and decided to venture on baking bread.
Características
Very bubbly sourdough, even after two weeks on the fridge without feeding, bread comes out fluffy and a little bit sour( just enough)
Sabor
Receita
Ingredientes iniciais
- 60g Whole wheat flour
- 60g All purpose flour
- 120g Filtered wayer
Ingredientes para alimentar
1
Discard and only leave 25g add 25g filtered water dialectic and add 25g spelt flour
Método de trabalho
1
Day 1: Mix 60 g whole wheat flour, 60 g all-purpose flour and 120 g water ,cover loosely and let it rest 24hr.
Day 2:stir
Days 3-7: Add 30 g of starter from the day before to a clean jar along with 60 g all-purpose flour and 60 g water. Stir until smooth, cover loosely and let rest at room temperature for 24 hours. Repeat daily feedings until the starter is ready to bake with, 7-14 days
60g Whole wheat flour
60g All purpose flour
120g Filtered wayer
Result
Sourdough bread
